Longmont can get its tomato on at the market on Saturday for Tomato Day. Bring the whole family from 8 a.m.-2 p.m. to taste different varieties of tomatoes, watch cooking demos and enjoy tomato-inspired dishes — complete with face painting and tomato games.

Come help celebrate this juicy summer... fruit? Vegetable? Ah, the mystery of the tomato. No matter how it's pronounced, let's call the whole thing a delicious Colorado-grown summertime staple.

Lots of this, please: That summertime staple, the tomato. From cherry to on-the-vine to big ol' beefsteaks, tomatoes are at their peak in Colorado — and very colorful.

The farmers market pros say: Tomatoes need good, rich soil, plenty of water and consistently warm temperatures. They do not like even one night that dips into chilly temps. They also do very well when they are started indoors and then move outside where they can let their roots grow deep.

One of the best parts about growing tomatoes is their smell. Get close to tomatoes on the vine and smell that earthy, green, vibrant fresh smell that comes from the plant. It's somewhat like freshly cut grass meets dirt.

Tomatoes also come in so many varieties and colors. Try the yellow and purple ones and note the differences in taste and texture from the well-known red varieties. Big Beef, Celebrity, Early Girl and Medina are the varieties that grow best in Colorado, give those a try.

How to prepare: Wash, slice, eat. Make a quick summertime salad with quartered tomatoes, sliced cucumber, oil and vinegar, salt, pepper and fresh herbs, like basil, parsley, cilantro, or oregano. Take whole cherry tomatoes, while still on the vine, and place on a baking sheet to roast for extra sweet bursts of flavor. Tomatoes are good all by themselves or alongside a main dish too.

Add carrots and sweat on low heat until lightly colored. Add the onions and cook until translucent, about 10 minutes. Add tomatoes and simmer on low for 30 minutes. Remove from heat and allow to cool.

In a blender, fill the pitcher 1/3 full with tomato soup. Add ½ the butter and puree until perfectly smooth. Transfer to a clean sauce pot. Repeat with remaining butter and soup until all has been processed.

Season with sea salt. Serve with a drizzle of olive oil, and top with a miniature grilled goat-cheese sandwich.

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